Langsung ke konten utama

BETH'S FOOLPROOF MACARON




INGREDIENTS
  • 3 Egg Whites (at room temperature)
  • � cup white sugar (50 g)
  • 2 cups powdered sugar (200 g)
  • 1 cup almond flour (120 g)
  • pinch of salt
  • � tsp cream of tartar (2 ml)

RASPBERRY BUTTER CREAM
  • 1/4 cup salted butter (60g)
  • 3/4 cup powdered sugar (75 g)
  • 1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice

INSTRUCTIONS
  1. Preheat oven to 300F degrees
  2. Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.
  3. Whip until they form a peak that stands upright. Think Seattle Space needle.
  4. Then add the food coloring.
  5. Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on ?? You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
  6. Fold flour/sugar mixture into the egg white mixture. About 65-75 good strokes.
  7. Transfer batter to a pastry bag.
  8. Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
  9. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
  10. Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet!
  11. Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
  12. Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.
  13. Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about � " in diameter)
  14. Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!
  15. If not eating right away, keep refrigerated.





This article and recipe adapted from this site

Komentar

Posting Komentar

Postingan populer dari blog ini

Pumpkin Bars

Ingredients Cake Layer 5 eggs, beaten 1 cup extra virgin olive oil 1 cup Lakanto golden monkfruit sweetener 1 cup pumpkin puree 2 cups almond flour 1 teaspoon baking soda 1 teaspoon baking powder � teaspoon Pink Himalayan sea salt (optional) 1 teaspoon pumpkin pie spice - I've heard many people like to add pumpkin spice for a little extra pumpkin kick! Greasing agent of choice Frosting 16 ounces cream cheese, softened 8 tablespoons butter, softened 1 cup powdered Lakanto golden monkfruit sweetener 1 teaspoon vanilla extract 1/2 teaspoon almond extract 10 drops liquid stevia 1-2 tablespoons unsweetened almond milk Instructions Preheat oven to 350 degrees and grease regular size (18x13) baking sheet. The sheet size can be a little flexible if you monitor baking time. Cake layer In a large bowl, add eggs, olive oil, monkfruit and pumpkin puree. Beat with hand beater until well combined. In a medium bowl, mix almond flour, baking soda, baking powder an...
Posting Komentar
Baca selengkapnya

Caramel Apple Bombs

INGREDIENTS Cooking spray 1 tbsp. butter, plus 2 tbsp melted butter 2 apples, finely chopped 2 tbsp. brown sugar 1/2 tsp. cinnamon Pinch of kosher salt 1 (16.3-oz) can refrigerated biscuit dough 8 caramel candies 1/3 c. cinnamon sugar 3/4 c. powdered sugar 2 tbsp. cream DIRECTIONS Make apples: Preheat oven to 350� and grease a medium cooking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tbsp butter. Add apples, brown sugar, cinnamon, and salt. Cook until apples are tender, about 5 minutes. Set aside. Remove biscuits from can and stretch slightly. Add one caramel candy and a large scoop of apple mixture to the center of a biscuit and create a ball, pinching together the loose ends of biscuit dough. Place into a cooking dish and brush with melted butter. Sprinkle with cinnamon sugar and bake until golden, 30 to 35 minutes. Meanwhile, make glaze: Mix together powdered sugar and cream in a medium bowl. When biscuits are out of the oven, drizzle with glaze an...
Posting Komentar
Baca selengkapnya

Sheet Pan Chicken Fajitas Recipe

Ingredients 1 1/2 pounds of chicken breast tenders 1 yellow bell pepper sliced into 1/4 inch slices 1 red bell pepper sliced into 1/4 inch slices 1 orange bell pepper sliced into 1/4 inch slices 1 small red onion sliced into 1/4 inch slices 1 1/2 tablespoons of extra virgin olive oil 1 teaspoon of kosher salt several turns of freshly ground pepper 2 teaspoon of chili powder 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder 1/2 teaspoon of ground cumin 1/2 teaspoon of smoked paprika lime fresh cilantro for garnish tortillas warmed Instructions Preheat oven to 425 degrees. In a large bowl, combine onion, bell pepper, chicken tenders, olive oil, salt and pepper and spices. Toss to combine. Spray baking sheet with non stick cooking spray. Spread chicken, bell peppers and onions on baking sheet. Cook at 425 degrees for about 20 minutes, until chicken reaches 165 degrees. Then turn oven to broil and cook for additional 1-2 minutes just letting the veggies pick up some color. Watch c...
Posting Komentar
Baca selengkapnya